sharing one more sweet recipe for ganesh chaturthi. during festive occasions, payasam is one dish that is made in most households. what is payasam in south india, is called as kheer in north india. there are many recipes of kheer or payasams and this recipe in one such recipe. payasams are also served in temples as prashad.

not only i make kheer, but i also make payasam on occasions. this moong dal payasam is a lovely dessert that can be made not only during festive occasions but also on special occasions or for guests. you can also make moong dal payasam as an offering to the deities or you can make it for your family.

i have kept the moong dal payasam recipe simple and easy for everyone to follow. if preparing for ganesh chaturthi or as an offering to lord ganesha or any diety, then use homemade coconut milk. you can check this method on how to make coconut milk. if making for your family or guests, then you can use either homemade coconut milk or store brought coconut milk.

½cupthin coconut milk or second or third extract or water,add as required

¾cupjaggery powder or grated jaggery

1cupthick coconut milk or first extract,250 ml

2tablespoonscoconut oil

½teaspooncardamom powder or seeds of 4 to 5 green cardamons,crushed in a mortar-pestle

12 to 15cashews(kaju)

1tablespoonsraisins

how to make recipe

cooking moong dal:

rinse 1/2 cup moong dal a couple of times. take the moong dal and 1 cup water in a small pan.

place this pan in a pressure cooker. add 1.5 cups water in the pressure cooker. pressure cook moong dal for 5 to 6 whistles on medium flame or for 9 to 10 minutes. you can also cook the lentils directly in the cooker. in this case, you can add 1.5 cups water to the lentils and then pressure cook.

when the pressure settles down on its own, remove the lid and check the dal. the lentils should be cooked well.

making moong dal payasam recipe:

pour the entire contents of the small pan (cooked moong dal + water) in another pan or a kadai.

mash the moong dal with a spoon.

add 1/2 cup thin coconut milk or water and mix well.

add 3/4 cup jaggery powder. for a less sweet taste, you can add 1/2 cup jaggery powder or grated jaggery.

keep the pan or kadai on stove top and on a low flame heat this mixture.

keep on stirring so that the jaggery dissolves.

once all the jaggery dissolves, then add 1 cup thick coconut milk.

mix very well and just gently heat through for a minute or two. switch off the flame and keep aside. do not over heat or boil as the coconut milk can curdle.

now pour the entire content of the tadka pan (coconut oil + cashews + raisins) in the moong dal payasam.

mix very well and serve moong dal payasam hot or warm. refrigerate the payasam as soon as it comes to room temperature.

recipe notes

1. instead of coconut milk you can use milk also. when you add milk then it should be at room temperature and simmer for just 1-2 minutes only. otherwise it can curdle.

how to make moong dal payasam recipe:

1. rinse ½ cup moong dal a couple of times. take the moong dal and 1 cup water in a small pan. place this pan in a pressure cooker. add 1.5 cups water in the pressure cooker. pressure cook moong dal for 5 to 6 whistles on medium flame or for 9 to 10 minutes. you can also cook the lentils directly in the cooker. in this case, you can add 1.5 cups water to the lentils and then pressure cook. the lentils can cooked in a pan too.

2. when the pressure settles down on its own, remove the lid and check the dal. the lentils should be cooked well. they should not be too pasty or lumpy.

3. pour the entire contents of the small pan (cooked moong dal + water) in another pan or a kadai.

4. mash the moong dal with a spoon.

5. add ½ cup thin coconut milk or water. and mix well.

6. add ¾ cup jaggery powder. for a less sweet taste, you can add ½ cup jaggery powder or grated jaggery. if the jaggery you use has a lot of impurities, the heat the jaggery in ⅓ cup water on a low flame. stir till the jaggery melts. then filter and use this syrup.

7. keep the pan or kadai on stove top and on a low flame heat this mixture.

8. keep on stirring so that the jaggery dissolves.

9. once all the jaggery dissolves, then add 1 cup thick coconut milk.

10. mix very well and just gently heat through for a minute or two. switch off the flame and keep aside. do not over heat or boil as the coconut milk can curdle.

11. in a small pan or tadka pan, heat 2 tablespoons coconut oil. add 12 to 15 cashews. instead of coconut oil, you can also use ghee.

you can add milk. taste will change with milk but will taste good. when jaggery and milk is cooked together, one should be at room temperature. if both are hot, then the milk will curdle. in this recipe, follow till step 8. when all jaggery is dissolved, then add milk which is at room temperature. mix and cook for about 2 to 3 minutes on a low flame. other way you can do is add milk first to the cooked moong dal. simmer till it comes to a boil. add jaggery. mix well and switch off the flame.